Veggie Burgers & Wedges

Sun, 8 January 2023

Lizzy Lyons' Veggie Burgers & Wedges

INGREDIENTS:

225g mushrooms

1 medium carrot

85g broccoli florets

1/4 medium onion

2 medium garlic cloves

2 tablespoons oil such as olive oil plus more for cooking

3/4 teaspoon fine sea salt

1/4 teaspoon fresh ground black pepper

1 teaspoon smoked paprika

1 teaspoon chilli powder

1 can black beans, drained and rinsed

35g walnut halves

85g spinach leaves

Handful fresh herbs eg chives, parsley

2 large eggs

115g cooked brown rice

35g panko breadcrumbs

1 tablespoon tomato paste

METHOD:

1. Preheat oven to 180C.

2. Clean all of the vegetables and blitz together in a food processor till they are coarsely ground.

3. Place vegetables in a bowl and drizzle over a little of the oil and season with salt and pepper, chilli powder and smoked paprika.

4. Place on a lined baking tray and roast for 20 mins turning occasionally.

5. Drain the black beans, pat try and place on a lined roasting tray, roast in the oven for 10 mins until they start to pop open and dry out. Remove from oven and let cool.

6. Having washed out the food processor, place the spinach, walnuts and herbs and pulse till they resemble breadcrumbs. Then add the beans and pulse again.

7. Place the vegetables, beans, and spinach mixture in a bowl add the eggs, brown rice, tomato paste and Panko bread crumbs. Mix together and refrigerate for an hour. Then remove from fridge and form 8 patties.

8. Heat a non-stick pan to a medium heat add the patties and fry on both side for approximately 6 minutes.

9. To serve place the veggie burger on a bun with lettuce and tomato and serve with potato wedges and Caesar dressing.

CAESAR DRESSING

Juice of half a lemon

2 cloves of garlic

5 tablespoons of mayonnaise

1/2 teaspoon Dijon mustard

Tablespoon of veggie Worcestershire sauce or soya sauce

2 tablespoons of grated parmesan cheese

Tablespoon olive oil

2 tablespoons of water

Place all ingredients for veggie Caesar dressing in a bowl and whisk together.